Pages

Monday, 10 February 2014

Red Velvet Butterscotch Chip Baked Doughnuts

It’s Valentines day soon, so I thought I would make
something for the season! In fact the good folk at OXO UK got in touch and
asked if I’d like to make something for Valentines, using their hand-held mixer
and egg separator.

They arrived in the post and I immediately set to work on
these red velvet baked donuts. They have butterscotch chips in them, which adds
another dimension of flavour. I have seen these in UK supermarkets now,
but if you can’t get hold of them fudge pieces would work well too. Plus this red velvet doesn’t have cocoa powder in it. I made a red velvet cake once with a Martha
Stewart recipe, which didn’t use cocoa, and since then I prefer mines without.
Plus it makes the colour inside super-red.

Making the batter for these I used the hand-held mixer. I
had never used a hand-held mixer before and it was very nifty, but to be honest
I prefer my electric mixer. If you don’t have an electric one though this is a
great substitute and the whisks detach very easily to clean.

As for the egg separator, I realised I didn’t need to
separate the whites and the yolks for the recipe, but I tried it anyway! It can
be balanced easily on thick and thin edged bowls and has a raised nubbin that you can
crack the egg on, then drop into the well to separate. I always seem to burst
my yolks, so this will come in very handy in the Cakeyboi kitchen.

The only tool you really need for baked doughnuts, if you’ve
read my doughnut recipes before is a doughnut pan. But if you don’t these would
work well as cupcakes too.

I finished mines off with a simple sugar glaze and sprinkled
on lots of heart shaped sprinkles. Perfect for Valentines!

Yield: 12 doughnuts or 24 mini-doughnuts

Ingredients:

100 grams plain flour, less 1 tablespoon

1 tablespoon cornflour

½ teaspoon baking powder

¼ teaspoon salt

100 grams caster sugar

1 egg beaten

100 ml buttermilk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 teaspoon white vinegar

½ teaspoon bicarbonate of soda

100 grams butterscotch chips

Red Food Colouring Paste (amount will vary on type)

Method:

Preheat the oven to 220C. Lightly grease the doughnut pan.

In a bowl, sift together the flour, cornflour, baking powder
and salt. Add the oil, sugar, egg and buttermilk and mix together to combine.
In a separate bowl mix together the vanilla, vinegar and bicarb. Add this mix
to the other ingredients and stir to combine. Add the red food colouring to get
a deep shade of red and mix through. Lastly fold in the butterscotch chips.

Transfer the batter to a piping bag and fill each doughnut mould
in the pan about two-thirds full (I only have one pan, so repeated this process
twice). Bake in the oven for about 8 minutes until they have risen and a
toothpick comes out clean. Leave to cool for 5 minutes in the pan, then remove
gently and allow to cool fully.

You can decorate in anyway you like. I used a very basic mix
of icing sugar, water and a drop of milk. I dunked each doughnut into this mix
then sprinkled with the sprinkles. I returned them to the cooling rack to let
the excess icing drip off and harden.

The doughnuts were really cakey, delicious and red. If you
haven’t had butterscotch with red-velvet before, it is worth trying!